Watermelon Cupcakes (Print Version)

# Ingredients:

→ Cupcakes

01 - ½ cup (113g) unsalted butter, room temperature
02 - ¾ cup (149g) granulated sugar
03 - 2 large egg whites
04 - ½ cup (114g) sour cream
05 - ¼ cup (59ml) milk
06 - 1 tsp vanilla extract
07 - 1 ¼ cup (150g) all purpose flour
08 - 1 tsp baking powder
09 - ¼ tsp salt
10 - Light green food coloring (leaf green preferred)

→ Watermelon Frosting

11 - 1 ½ cups (339g) unsalted butter, room temperature
12 - 3-4 cups (339-454g) powdered sugar
13 - ½ tsp powdered watermelon Kool-Aid mix
14 - Red gel food coloring (small amount)
15 - Mini chocolate chips for garnish

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
02 - In a mixing bowl, cream together the butter and sugar using an electric mixer for 1-2 minutes until light and fluffy. Add the egg whites, sour cream, milk, and vanilla extract. Beat lightly to combine.
03 - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients a few spoonfuls at a time, mixing until just incorporated.
04 - Add a small amount of light green food coloring until desired shade is achieved. Fill cupcake liners 1/2 to 3/4 full with batter.
05 - Bake for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely before frosting.
06 - In a mixing bowl, beat the butter with an electric mixer until smooth and creamy, about 2 minutes.
07 - Add 2 cups of powdered sugar and watermelon Kool-Aid powder to the butter, beating until combined. Incorporate additional powdered sugar as needed, up to 2 more cups. Add a small amount of red food coloring to achieve a pink watermelon hue. Beat until smooth and well-blended.
08 - Transfer the buttercream to a large piping bag fitted with a 1M Wilton piping tip. Pipe onto cooled cupcakes starting from the center, swirling outward and then back inward while building height.
09 - Sprinkle mini chocolate chips on top of the frosting to represent watermelon seeds.

# Notes:

01 - The light green cupcake base and pink frosting visually replicate watermelon colors.
02 - For the most vibrant colors, gel food coloring works better than liquid alternatives.

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